Eclipse XPA - Beer Recipe - Brewer's Friend

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Eclipse XPA

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: SImon Read
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Thursday January 7th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Pilsner Malt4.5 kg Pilsner Malt $ 4.30 / kg
$ 19.35 		37.3 1.93 84.9%
0.50 kg Crisp Malting - Vienna Malt0.5 kg Vienna Malt $ 5.50 / kg
$ 2.75 		36.8 3.3 9.4%
0.30 kg Crisp Malting - Torrefied Wheat0.3 kg Torrefied Wheat $ 6.60 / kg
$ 1.98 		36.8 3 5.7%
5.30 kg / $ 24.08
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Eclipse20 g Eclipse Hops $ 0.10 / g
$ 1.99 		Pellet 8.5 Boil 5 min 3.98 10%
30 g Eclipse30 g Eclipse Hops $ 0.10 / g
$ 2.99 		Pellet 8.5 Whirlpool 0 min 6.07 15%
150 g Eclipse150 g Eclipse Hops $ 0.10 / g
$ 14.93 		Pellet 8.5 Dry Hop Day 3 75%
200 g / $ 19.90
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
2 Each
Cost:
$ 7.95 / each
$ 15.90
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 15.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 17.3 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.2 L) 25
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.9 L) 21
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

METHOD:

Fill clean Kettle with 16 litres of water at 67 °C. Add Mash Salts - 2 tsp or 10g of Gypsum (Calcium Sulphate)
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for 60 minutes.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
The total boil time will be 90 minutes.
OPTIONAL Deltafloc or Irish Moss at 75 mins in or 15 mins remaining on the boil.
First hop addition of 20 grams of Eclipse to the Boil with 5 mins remaining.
Add second hop addition of 30 grams of Eclipse at flameout or 0 minutes remaining.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
Once full attenuation is reached, dry hop with 50gm of Eclipse for 3 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

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  • Last Updated: 2021-02-26 04:16 UTC